Seduction Meals - Potato Mushroom Gruyere Cheese Gratin

Tuesday May 18, 2010

Potato Mushroom Gruyere Cheese Gratin

Potato Mushroom Gratin can be served with eggs for breakfast or brunch (in bed of course) or as a side dish to complement a beef, lamb or chicken main course.

Potato Mushroom Gruyere Cheese Gratin

Ingredients

2 Tbsp Olive Oil
1 package button mushrooms, cleaned and sliced 1/4" slices
1 large clove garlic, minced
6 medium yukon gold potatoes, peeled, 1/4" slices
1 cup grated gruyere cheese
2 large fresh sage leaves, finely chopped
1 tbsp herb de provance
2 cups chicken stock
salt and pepper

Directions

Preheat oven to 350 degrees
Saute mushrooms in 2 Tbsp olive oil over medium heat until mushrooms are light golden brown.
Add garlic, mix together and cook for one minute. Set aside skillet.
In a bowl, add the chicken stock, herbs and a pinch of salt and pepper.
Spray the inside of a large backing dish with olive oil
Add a layer of potatoes, placing the potatoes flat on the bottom
Add some of the mushrooms
Add some of the cheese
Repeat
Pour the chicken stock carefully over the potatoes three-quarters of the way to the top
cover with aluminum foil and cook for 45 minutes to 1 hour (test the potatoes).
When the potatoes are tender, removed the aluminum foil and return to oven.
Bake for another 15 minutes.